Of course your video shows a more simple method: Just wait till the light comes on, grind, distribute, tamp, lock and exctract. No concern about the timming or themperature changes as the time pases.
By doing this you're proposing that if we follow all this steps after the light goes onwe are going to be on "range" for the proper extraction?
Personally before I saw your video I was with the 2 min after light goes OFF waiting. Tried the reverse 30 - 40 secs but was very unstable.
The thing I noticed was that, by following your steps, I'm reaching more high temperatures... (1.15 - 1.30 after light goes off)... I think the shots taste better, but you know, still looking for the nirvana here
...need my PID??, jejeje
Anyway, sorry for my english, I'm form México... thanks for the help and your comments.
Esspresso_Novitiate Senior Member Joined: 4 Aug 2007 Posts: 1 Location: San Francisco Expertise: Just starting
Espresso: Racilio Silvia Grinder: Rocky Vac Pot: Yama Drip: (just paper filters) Roaster: Fresh Roast Plus 8
Posted Sat Aug 4, 2007, 9:04am Subject: Re: Rancilio Silvia Espresso Machine
Thanks for making the You Tube video. This is my first real machine and I never would have figured out all the subtleties on my own. Still experimenting, but it seems to be a good machine so far.
I am looking for my first espresso machine, and i think it will be a silvia. But I am still wondering whether I want to buy it brand new or second hand. Mark, you said that the current silvia version is 2.2, but can someone tell me what versions there are and what differences there are.
I have seen three different versions on the net:
the version with new drip tray and big rancilio branding in front and portafilter described in review
same version, but with different drip tray (big holes)
version with different drip tray (big holes), "rancilio silvia" branding in front with cheap stick on letters and other portafilter.
Which versions (year?) are these and are there others and what are their characteristics?
Are there really old silvias that are highly inferior?
keishiro Senior Member Joined: 6 Oct 2007 Posts: 1 Location: Sapporo Japan Expertise: I like coffee
Espresso: Rancilio Sylvia Grinder: Rancilio Rocky
Posted Sat Oct 6, 2007, 7:52am Subject: Re: Rancilio Silvia Espresso Machine
seasalt Said:
Just got mine last month at the lower price. Beware of bad double baskets. Apparently, a number of machines shipped with baskets that were less than 58 mm in diameter. Call your supplier for a new one.
Thank you for the information. I have one. I bought Sylvia and a tamper of 58mm diameter together. Very first day of my espresso with Sylvia, the 58mm tamper did not work well.
Mark,
Thank you for nice video. I can get a knack of temparature surfing with Sylvia with your video.
PS: I live in Japan and there are only few dealers of Rancilio. Incrediblly, the price for a set of Sylvia, Rocky and inox base is as much as $1800 in our country! So I imported Sylvia from United States but the shipping and handling charge exceeded $200...
Thanks also. I've had my new model Silvia for nearly 3 months now and have had to use a plastic tamper because my 58 mm metal tamper doesn't fit! Now I know why.
Also, I have a Rocky grinder that is set to the finest grind but still find that I need to use the double basket to get one good strength coffee. I tamp firmly (like on the video) and I've tried a variety of fresh coffee beans but still need the double basket to make a good strength flat white.
Thanks to all for the reviews and comments....Every little piece of advice helps.
quabbin Senior Member Joined: 25 Nov 2007 Posts: 2 Location: New Salem Expertise: Just starting
Posted Sun Nov 25, 2007, 9:54am Subject: Re: Rancilio Silvia Espresso Machine
Hey, Mark,
Wow, that video was superb! Bravo!. I am a newbee and am looking at the microcimbali/liberty. Have you ever used one and would you consider doing a first look and same type of video using the microcimbali/liberty?
Mark...thanks for the video...it is priceless for us new Silvia owners and home espresso beginners. You saved me the $15 or so it would have cost to purchase the WLL Silvia video. I do however have a question. Your temp surfing method, as many others have commented, is well....super simple. Simple is great...I like simple...but is this really all there is to it. I have read other stuff on temp surfing that is much more complicated and complex. That being said...will your method work across the board for all espresso blends and roasts or was the temp surfing method you used in the video just the best for the specific blend and roast you were using for the video???
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